Hibiscus-Infused Vegan Cheesecake

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Looking for a delicious dessert that doesn’t kill your diet? You’re in the right place. This hibiscus-infused vegan cheesecake is low in calories and high in flavor. It’s perfect for anyone who wants a sweet treat without feeling unhealthy.

Imagine a slice of creamy cheesecake with a hint of floral hibiscus. Not only does it taste amazing, but it’s also made with plant-based ingredients. So, if you’re vegan, give this recipe a try. It’s easy to make and will impress your friends and family. Plus, you’ll enjoy every bite knowing it’s not packed with calories.

What You Need

To make this delicious hibiscus-infused vegan cheesecake, you’ll need some key ingredients. Start with raw cashews. These need to be soaked overnight to achieve the creamy texture you want. If you’re short on time, soak them in hot water for at least one hour.

Next, you’ll need a cup of hibiscus tea. Brew this by steeping dried hibiscus flowers in boiling water for about 10 minutes. Let it cool before using.

For the crust, you’ll need dates and almonds. Blend them together to form a sticky base that will hold your cheesecake together.

Grab some coconut milk. Make sure it’s the full-fat kind, as this adds richness and helps the cheesecake set.

Maple syrup or another liquid sweetener will provide the right amount of sweetness without adding too many calories. Adjust the amount to your taste.

A bit of lemon juice adds a fresh zing and helps balance the flavors.

Vanilla extract enhances the overall flavor profile and complements the hibiscus.

You’ll also need agar-agar powder to help the cheesecake firm up. This is crucial since it’s a vegan alternative to gelatin.

Gather these ingredients, and you’re ready to make your hibiscus-infused vegan cheesecake.

Tool Requirements

To make the hibiscus-infused vegan cheesecake, you need a few basic kitchen tools.

First, grab a springform pan to shape your cheesecake. A 9-inch size works best. This pan helps you get the cake out easily without worrying about sticking.

Make sure you have a blender or food processor. You’ll use it to blend the cashew base until smooth. It’s crucial for a creamy texture.

A mixing bowl is handy for combining ingredients. Stainless steel or glass bowls are ideal. You’ll also need a spatula to scrape down the sides and get all the mix out.

Lastly, don’t forget about a measuring cup and spoons. They help you get the right amounts of each ingredient. Accuracy is key for the best results.

These tools will make your cheesecake process smooth and enjoyable.

Preparing the Ingredients

Make sure to soak your cashews in water for a few hours, or overnight if you can. This makes them soft and easier to blend.

Next, prepare your hibiscus tea. Steep a few hibiscus tea bags in hot water and let it cool. You’ll mix this later with other ingredients to get that beautiful pink hue and tangy taste.

For the crust, grab some almonds, dates, and a pinch of salt. Pulse them in a food processor until you get a sticky mixture. This is your base layer.

Your coconut milk should be full-fat for a creamy texture. Shake the can well before you open it, to make sure everything is properly mixed.

Now, measure out your maple syrup and lemon juice. These add sweetness and a bit of tartness to balance everything.

Keep everything ready and within reach. When you start blending and mixing, you’ll want all your ingredients right there. It makes the whole process smoother and quicker.

Finally, get your blender or food processor ready. Make sure it’s clean and powerful enough to blend everything smoothly.

Serving Suggestions

• Serve your hibiscus-infused vegan cheesecake with a dollop of coconut whipped cream. This adds a creamy texture and a hint of sweetness.
• Fresh berries make a great topping. Strawberries, blueberries, or raspberries all pair well and add a burst of color.
• Drizzle a bit of maple syrup or agave nectar over each slice. This adds a subtle sweetness that complements the tangy hibiscus.
• A sprinkle of crushed nuts like almonds or pistachios gives a nice crunch. It also adds some extra flavor and makes your dessert look fancy.
• Add some mint leaves for a fresh taste. They also make for a pretty garnish.
• Serve it chilled. This cheesecake is best when it’s cold, so keep it in the fridge until you’re ready to eat. You can even pop it in the freezer for a bit if you want a firmer texture.
• Pair it with a cup of herbal tea or a glass of sparkling water. A simple drink keeps the focus on the cheesecake’s delicious flavor.

Storage and Reheating Tips

• Store your hibiscus-infused vegan cheesecake in the fridge. Make sure to cover it with plastic wrap or place it in an airtight container. This way, it keeps fresh for up to 5 days.
• If you want to store it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap, and then use aluminum foil. It stays good for about a month in the freezer.
• When you want a slice, take it out of the fridge and let it sit at room temperature for about 30 minutes. This way, it’s easier to cut and tastes better.
• To reheat a frozen slice, let it thaw in the fridge overnight. Avoid using the microwave as the texture might change.
• Keep the cheesecake out of direct sunlight or any heat source. This ensures it doesn’t spoil quickly.

Hibiscus-Infused Vegan Cheesecake

Stefan K.

Looking for an easy vegan almond & cashew cheesecake? This vegan hibiscus cake is just what you're looking for! Add it to your list of vegan dessert or even vegan high-protein foods.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill time 4 hours hrs

Course Dessert

Cuisine American

Servings 10 slices

Calories 250 kcal

Ingredients

  

1x2x3x

• 1 cup of dates pitted
• 1 cup of almonds
• 1 1/2 cups of raw cashews soaked overnight or in hot water for at least one hour
• 1 cup of hibiscus tea brewed by steeping dried hibiscus flowers in boiling water for about 10 minutes, then cooled
• 1 cup of full-fat coconut milk
• 1/2 cup of maple syrup or to taste
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• 1 teaspoon of agar-agar powder

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Instructions

 

• Gather ingredients: raw cashews, coconut milk (full-fat), maple syrup, lemon juice, hibiscus tea, dates, almonds, salt, vanilla extract, and agar-agar powder.
• Soak the cashews in water for a few hours or overnight to soften them for blending.
• Brew hibiscus tea by steeping dried hibiscus flowers in boiling water for about 10 minutes. Let it cool.
• In a food processor, pulse dates, almonds, and a pinch of salt until you achieve a sticky mixture. Press this mixture into the bottom of a springform pan to form the crust.
• Shake the can of full-fat coconut milk to ensure it’s well mixed.
• Measure out the maple syrup and lemon juice.
• In a blender or food processor, combine soaked cashews, cooled hibiscus tea, coconut milk, maple syrup, lemon juice, vanilla extract, and agar-agar powder. Blend until smooth.
• Pour the blended filling over the crust in the springform pan.
• Place the cheesecake in the fridge and let it set for at least 4 hours, or until firm.
• Serve chilled. Optionally, top with coconut whipped cream, fresh berries, a drizzle of maple syrup, crushed nuts, or mint leaves for garnish.
• Cover the cheesecake with plastic wrap or place it in an airtight container. Store in the fridge for up to 5 days or freeze for up to a month. If frozen, thaw in the fridge overnight before serving.

Nutrition

Calories: 250kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.